These decadent gooey oat, fruit and nut bars with darkish chocolate are a scrumptious baked deal with on a buttery shortbread base. The topping is made by hand and comes collectively simply whereas the shortbread bakes. These are excellent for tea or to ship to highschool to your youngsters.
The butter is browned to nutty perfection earlier than including two sorts of sugars to make the muse of the caramel topping. The eggs assist it set together with the raisins, chopped pecans and darkish chocolate.
I really like the marginally paper-like shiny high such as you would see with brownies. This occurs when the sugar and eggs are properly blended into the browned butter.
These gooey bars are very candy so I used darkish chocolate to assist steadiness it out. Milk chocolate could be too candy right here. I chopped up half the pecan nuts fairly finely in order that they get soaked into the caramel to thicken. You could possibly use desiccated coconut should you had been avoiding nuts.
Tips on how to make gooey oat, fruit & nut bars with darkish chocolate
Line an 20cm x 20cm (8inc x 8inch) sq. baking pan with non-stick baking paper.
First make the shortbread dough by inserting the flour, butter, and sugar right into a bowl of a meals processor and pulse till the combination types a dough. Will probably be fairly gentle.
You’ll be able to frivolously press the dough into the ready baking pan and even out the floor. Bake for 20 minutes till beginning to flip golden. Take away and permit to chill (it doesn’t need to be fully chilly).
Whereas the shortbread base is baking, soften the butter in a medium pot. Prepare dinner this till it begins to go golden brown then take it off the warmth. You will notice brown flecks within the butter and it will likely be frothy.
Add the sugars and permit them to chill considerably (it doesn’t have to chill fully).
Then add the eggs one by one giving the combination a superb whisk in between.
Lastly, add the vanilla, oats, raisins, and chocolate and blend it properly.
Unfold this combination over the baked shortbread and sprinkle frivolously with sea salt flakes (non-compulsory). Put the pan again into the oven and bake for an extra 20 minutes. It ought to be golden brown and set.
Permit the gooey bars to chill within the tin after which within the fridge to set additional. Slice and mud with icing (powdered) sugar.
I added the zest of a clementine to the shortbread pastry however after consuming a pair and sharing with associates, the consensus was that these could be higher with out. I really like including orange flavour to my baked items, particularly with chocolate however I’m going to go away it out of the recipe you’ll be able to add it in should you like the thought.
A number of different biscuits and bar recipes you would possibly like:
One of the best South African crunchie recipe
One of the best shortbread biscuit balls with chocolate middles
Shortbread bars with whisky marmalade
Cheesecake brownies with chocolate romany lotions
One of the best ever vanilla whipped shortbread biscuits (cookies)
Double chocolate chip skillet cookie
White chocolate, cranberry and macadamia cookies
Recipe – makes 12 bars
Shortbread base:
- 175 grams flour cake or all-purpose
- 200 grams chilly salted butter reduce into cubes
- 50 grams sugar
Filling:
- 80 grams salted butter
- 65 grams white sugar
- 100 grams darkish brown sugar
- 2 giant free-range eggs
- ¾ tsp vanilla extract
- 70 grams rolled oats quaint not fast prepare dinner
- 50 grams pecan nuts chopped a mixture of tremendous and tough approx. 1/3 cup
- 70 grams raisins 1/2 a cup
- 65 grams darkish chocolate chips or slab roughly chopped 70% cocoa (1/2 a cup)
- Mild sprinkle of sea salt flakes non-compulsory
- Icing sugar to serve
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Preheat the oven to 180C/350F.
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Line an 20cm x 20cm (8inc x 8inch) sq. baking pan with non-stock baking paper.
-
To make the shortbread dough, place the flour, butter, sugar right into a bowl of a meals processor and pulse till the combination types a dough. Will probably be fairly gentle.
-
Calmly press the dough into the ready baking pan and even out the floor. Bake for 20 minutes till beginning to flip golden. Take away and permit to chill.
-
Whereas the shortbread base is baking, soften the butter in a medium pot. Prepare dinner this till it begins to go golden brown then take it off the warmth.
-
Add the sugars and permit to chill considerably (it doesn’t not have to chill fully).
-
Add the egg one by one giving the combination a superb whisk in between.
-
Add the vanilla, oats, raisins, and chocolate and provides it a superb combine.
-
Unfold this combination over the baked shortbread and sprinkle frivolously with sea salt flakes (non-compulsory). Put the pan again into the oven and bake for an extra for 20 minutes. It ought to be golden brown and set.
-
Permit to chill within the tin after which within the fridge to set additional.
-
Slice and mud with icing (powdered) sugar.
They are often saved in an hermetic container in a cool spot or within the fridge.
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